Kombucha is making a big pro-biotic comeback, in the same way that other nineties fads, like floral prints, ripped jeans, facial hair for the boys and porkpie hats, have.
My family members called this tea "mushroom tea" which doesn't have the nicest ring to it. Kombucha is apparently based on a Russian word and the tea is quite popular over there. I haven't been to Russia personally, so I can't really tell you too much about that. I have read that a previous Russian head honcho put in a lot of time and money to try and discover a magical elixir that would give him more energy and stamina and make him super healthy. He decided kombucha was the way of the future.
Long story short, no one really knows about this tea, the origins or what really is in it. But like everything in this world, no one will do the research into finding these things out unless there is a tonne of money to be made. I sincerely doubt that any scientist will put down his or her pay check to find these things out. What I can tell you is that like any other fermented product (other than alcohol), it is full of probiotics, makes my tummy feel good and tastes great.
Plus, it's tea. Obviously it's rad.
Time: One week to 30 days.
Makes: 1 litre or so.
- First of all you need what is known as a SCOBY. That stands for